Lard 1 teaspoon broth 15 teaspoon cooking wine 1/3 teaspoons refined salt, 2 teaspoons monosodium glutamate 1 teaspoon.

1. Slaughter and wash mandarin fish, take its clean meat, and wash its blood with clear water; Beat the bleached fish into minced fish;

2. Add refined salt, monosodium glutamate, cooking wine, egg white, starch and lard into the minced fish and mix well;

3. Boil the water, knead the minced fish into balls, cook them in a pot, and take them out for later use;

4. Add broth to the pot, add fish balls, add refined salt and monosodium glutamate, and cook the fish balls.

A catty of sweet-scented osmanthus fish (about 320g), water shield 1 catty 9 liang (about 950g), 6 cups of soup, a little shredded ham and a little salt each.

(1) Wash the fish, dry it, stir it into paste with a meat grinder, add a little soup and salt, stir it into tofu, then put it in a pump and squeeze out the fish balls.

(2) Cook the fish balls in slightly boiling water, and pick them up for later use.

(3) Pour the soup into the pot, bring it to a boil, add water shield and fish balls, cook for 5 minutes, sprinkle with shredded ham and season with salt.

200g of Longli fish, 50g of cantaloupe, 50g of pitaya, 0g of spinach100g, 20g of egg white.

30g of onion, 30g of ginger, 3g of salt, chicken essence 1g, pepper 1g, 5g of corn flour and 5g of oil.

1. Mash ginger, cut onion into powder, take half of onion and ginger, and make onion Jiang Shui with warm water.

2. Wash the spinach, juice it, add boiling water, heat it in a pot, and remove the floating foam on the surface.

3. Dig cantaloupe and pitaya meat into small balls with a spoon for later use.

4. Add salt and onion Jiang Shui to Longli fish, mash the salted fish with a blender, and then divide it into two parts.

5. Take a portion of fish sauce, add spinach juice, egg white and corn starch and stir well; In the other part, only egg white and corn flour are added and stirred evenly. Put it in a pot to make fish balls, take it out and let it cool.

6. Stir-fry onion oil with the remaining onion ginger for later use; Add water, salt, chicken essence and pepper to the pot, thicken with fish balls, sprinkle with fruit balls and drizzle with scallion oil.